Pizza Dough

Pizza Dough should NOT have eggs in it! But crazily enough some of our local pizzerias have eggs in their pizza dough. I have made my dough based on The Cake Boss’s pizza dough recipe for the past couple of years and I really like it. I often add a couple tablespoons of ground flax seed in it and sometimes even substitute some of the white flour with whole wheat. When I add whole wheat I add a 1/2 tsp more yeast to the mixture.

Basic Pizza Dough

In a large mixing bowl:

2 cups lukewarm water

2 tsp traditional active dry yeast

Sprinkle the yeast over top of the warm water and let sit until yeast is proofed. Then add:

4 cups flour **

2 tsp salt

3 tbsp olive oil

Mix with dough attachment of a stand mixer or by hand. If by hand you may want to gradually add in the flour.

Then gradually add:

up to 1 more cup of flour as needed until the dough is starting to pull away from the bowl or is only slightly sticky

Mix again with dough attachment or knead the last cup of flour in by hand. You should mix or knead this for a few minutes. Dough should be soft but slightly sticky. Let proof for about 1 hour. Divide into pizza pans greased with olive oil. Let raise another 30 minutes. Top as desired. I usually bake mine preferably on the bottom racks of my oven at 425 degrees for approximately 25 minutes. This makes 2 large really thick crust pizzas or 3 large thin crust pizzas.